Imagine biting into a delicate, shell-shaped cake that perfectly balances rich chocolate with tangy cranberries - a culinary masterpiece that transports you straight to a Parisian patisserie! These chocolate cranberry madeleines are not just a dessert; they're an experience that combines the elegance of French baking with irresistible flavor combinations that will make your taste buds dance with joy. Whether you're a seasoned baker or a curious food lover, this recipe promises to turn an ordinary moment into an extraordinary culinary adventure.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: French
Serves: 24 madeleines
Ingredients
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup dried cranberries
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your madeleines bake evenly and rise properly.
- Prepare your madeleine pan by greasing it with a little unsalted butter and dusting it lightly with flour. This will help prevent the cakes from sticking.
- In a small saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, remove it from the heat and let it cool slightly.
- In a mixing bowl, whisk together the 1 cup of all-purpose flour, 1/4 cup of cocoa powder, and 1/4 tsp of salt until well combined. This helps to evenly distribute the dry ingredients.
- In a separate large bowl, beat the 2 large eggs and 1/2 cup of sugar together using a hand mixer or whisk until the mixture is pale and slightly thickened, about 3-5 minutes.
- Add the 1/2 tsp of vanilla extract to the egg and sugar mixture, and mix until combined.
- Gradually fold the dry ingredient mixture into the wet mixture using a spatula. Be careful not to overmix; just combine until no dry flour is visible.
- Gently fold in the melted butter until fully incorporated, ensuring a smooth batter.
- Lastly, fold in the 1/2 cup of dried cranberries, distributing them evenly throughout the batter.
- Using a spoon or a piping bag, fill each cavity of the madeleine pan about 3/4 full with the batter. This allows room for the madeleines to rise without overflowing.
- Place the filled madeleine pan in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the tops spring back when lightly touched.
- Once baked, remove the madeleine pan from the oven and let it cool for a few minutes. Then, gently remove the madeleines from the pan by tapping it upside down on a wire rack.
- Allow the madeleines to cool completely on the wire rack before serving. You can dust them with powdered sugar for an extra touch if desired.
Tips
- Temperature is Key: Ensure your ingredients are at room temperature for the smoothest batter possible.
- Don't Overmix: Gently fold ingredients to maintain the light, airy texture that makes madeleines famous.
- Pan Preparation Matters: Thoroughly grease and flour your madeleine pan to achieve those signature crisp edges and easy release.
- Chill the Batter: For extra rise and that classic hump, refrigerate your batter for 30-60 minutes before baking.
- Watch Closely: Madeleines can quickly go from perfectly golden to overdone, so keep a close eye on them during the last few minutes of baking.
- Serve Fresh: These delicate cakes are best enjoyed the same day they're baked, preferably still slightly warm.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
